Baking Soda

What Is Baking Soda?

Baking soda is a white powder commonly used in cooking; it is sodium bicarbonate. When it reacts with an acidic component (such as lemon, vinegar, or yogurt) and/or heat, it releases carbon dioxide gas, leavening doughs.

On its own it has a slightly salty-bitter taste. Besides leavening, it's also used to soften legumes (chickpeas, beans) while boiling and to help preserve the color of some vegetables; in every case, a very small amount is enough.

Nutritional Values of Baking Soda

As a leavening/auxiliary agent used in very small amounts, baking soda's contribution to a meal's nutritional value is negligible; however, it does contain sodium. Therefore a note here about it containing sodium and being used sparingly takes precedence over a detailed nutrition table.

How Should Baking Soda Be Used?

Baking soda is used in very small amounts (usually a pinch or a fraction of a teaspoon); too much can give the dough a bitter-soapy taste and a bad smell. When used for leavening, it's important to balance it with the acidic component in the recipe.

This information is general; baking soda is a food item, not a substitute for medical treatment.

How Is Baking Soda Chosen?

Good baking soda is white, dry, unclumped, and labeled as "food grade." Damp, clumped, or unclear-purpose (cleaning-grade) products should not be used in cooking; food-grade is preferred.

• Should be white, dry, and unclumped
• Should be labeled "food grade"
• Damp product should not be purchased

How Is Baking Soda Stored?

Baking soda is stored in a sealed box/jar in a dry place; it clumps from absorbing moisture, weakening its effect. Since it easily absorbs odors, keeping the lid closed is important.

Using Baking Soda in the Kitchen

Baking soda is used most as a leavening agent in doughs like cake-cookies-poğaça; it's also used to soften legumes, preserve the color of some greens, and tenderize meat. When leavening, it's used in moderation together with an acidic component.

What Is the Difference Between Baking Soda and Baking Powder?

Baking soda is pure sodium bicarbonate and needs an acidic component to rise; baking powder is a ready mix with acid and starch added to baking soda, which rises on its own. The two cannot be substituted for each other in equal amounts.

Frequently Asked Questions

Why is baking soda used sparingly?

Too much gives the dough a bitter-soapy taste and bad smell; it also contains sodium. This is why it's used very sparingly, following the recipe's measurements.

Why does baking soda soften legumes?

A small amount added to the boiling water softens the skin of dried legumes, helping them cook faster; however too much can spoil the texture and affect the flavor, so it's used sparingly.

Does baking soda go bad?

It keeps for a long time when kept dry; however, if it absorbs moisture and clumps, its leavening power weakens. Baking soda that has lost its effect won't provide the desired rise.